Creamy Cheese Sauce: In a sauce pot over medium heat melt the butter, add the flour and cook to a blond roux, approximately 2 minutes. Add the milk stirring with a whisk; simmer the sauce for approximately 4 minutes or until thickened and smooth in consistency. Stir into the sauce the herbs, seasonings, cheeses and worstershire sauce, cook for an additional minute to melt the cheese. Hold in a warm area.
Lightly butter the bread on both sides, place the bread onto a baking tray and toast using the broiler element on the oven until golden brown. Turn each slice of bread over and toast the second side of the bread.
Lightly spread 1 side of each slice of bread with Dijon mustard and top all the slices of bread with the sliced Swiss and Havarti cheeses. Evenly divide the Dungeness crab meat on 2 of the slices of bread.
Return the baking tray to the broiler element to melt the Swiss and Havarti cheeses and to also heat the crab meat. Take care not to burn the edges of bread.
Remove the baking tray from the oven, arrange the avocado slices over the crab meat on each sandwich. Top the crab and avocado bread slices with the 2 remaining slices of bread to create 2 sandwiches. Divide the prepared Creamy Cheese Sauce over the top of each sandwich to evenly cover. Generously sprinkle the top of each sandwich with grated Swiss cheese.
Place the baking tray back under the broiler element to lightly melt the cheese and to evenly brown the top of each sandwich.
Heat a skillet over medium heat which has been coated with nonstick vegetable cooking oil and a thin layer of vegetable oil; place an egg into the skillet; cook until the egg is fully cooked and sunny side up. Repeat cooking the second egg.
Place each sandwich onto a plate, top each sandwich with a sunny side cooked egg. Garnish each plate with a sprig of flowering thyme. Enjoy!